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Chocolate-Dipped Spritz Recipe
Chocolate-Dipped Spritz Recipe photo by Taste of Home

Chocolate-Dipped Spritz Recipe

Publisher Photo
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. —Nancy Ross, Alvordton, Ohio
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 11 ounces dark, white or milk chocolate candy coating, coarsely chopped
  • Crushed peppermint candies

Nutritional Facts

1 serving (2 each) equals 136 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 89 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool.
  3. In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set. Yield: about 6 dozen.
Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
Originally published as Chocolate-Dipped Spritz in Best of Country Cookies 1999, p62

Nutritional Facts

1 serving (2 each) equals 136 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 89 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Reviews for Chocolate-Dipped Spritz

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 19, 2013

"I made these yesterday. I am doing A LOT of baking right now & these were easy to make & bake. By the end of the day yesterday it was nice to sit down and dip these cookies in chocolate & peppermint. I dipped candy canes in the left over melted chocolate and dipped them in sprinkles! I know these will be a BIG hit!"

MY REVIEW
Reviewed Dec. 18, 2011

"I make them, fill with seedless raspberry jam and then dip in chocolate and sprinkles. They are always in demand."

MY REVIEW
Reviewed Feb. 11, 2011

"My seventh grader made these cookies for a church cookie walk. He had a great time baking, dipping, and decorating them and felt a great sense of pride. We were late getting them there and the cookie walk was not well attended due to bad weather, but at church the next morning we found out that all 12 dozen had sold! We will make these again and again. We dipped half of the cookies in chocolate, half in white and sprinkled with pecans or assorted sprinkles. They were really beautiful and delicious."

MY REVIEW
Reviewed Jan. 11, 2010

"For many years I have made a "spritz" cookie similar to this, but dipped the chocolate in toasted sliced almonds. This is an excellent recipe and the candy makes a delightful change. It's a keep for my recipe box"

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